2nd Cook for Swan Hellenic

V.Group; Greater London; On-site; GBP 28,000 - 32,000; Full time

Job summary

A maritime hospitality company is seeking a dedicated 2nd Cook to support the Chef de Partie aboard its ships. The role involves managing kitchen operations, training staff, and maintaining food safety and hygiene standards. Ideal candidates will have kitchen experience and a knowledge of sanitation programs. This position offers an opportunity to contribute to exceptional dining experiences for guests and crew in a dynamic shipboard environment.

Qualifications

• Experience as a Cook or in a similar kitchen role.
• Knowledge of Public Health Sanitation Programs.
• Ability to work in a team and communicate effectively.

Responsibilities

• Support the Chef de Partie in daily management of the kitchen.
• Ensure compliance with food safety and hygiene standards.
• Train and supervise junior kitchen staff.

Skills

Food safety standards

Teamwork

Cost management

Hygiene practices

Job description

2nd Cook for Swan Hellenic

Department: Hotel

Employment Type: Contract

Location: Shipboard

Description

V.Ships Leisure is looking for 2nd cook on behalf of Swan Hellenic

• Supporting the Chef de Partie in the efficient day to day management of the section, including, but not limited to, ensuring an efficient and cost-effective food service operation
• Supporting the Chef de Partie in identifying development opportunities and supporting supervisory staff to guide, motivate and direct their respective teams
• Supervision of the following ranks: Assistant Cook, Galley Utility

Key Responsibilities

• Supporting the Chef de Partie in achieving the lowest possible food cost and minimum waste while providing food for guests, officers and crew to a quantity and standard that ensures customer satisfaction across all areas
• Training section staff to meet and maintain food safety and sanitation standards in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
• Participating in stores loading operations as instructed by the Sous Chef and Hotel Stores Manager
• Checking section orders to achieve efficient consumption analysis against the menu cycle and food cost, supervising and training staff where necessary
• Checking that the quantity and quality of goods received into the section meets the acceptable Public Health Sanitation Programs and EU SHIPSAN standards, immediately reporting any discrepancies to the Chef de Partie and logging them
• Maintaining cleaning standards and ensuring schedules for the galley, preparation rooms, refrigerators, ambient store cupboards and ice machines are adhered to and logs maintained in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
• Adherence to galley schedules in accordance with operational needs and the Maritime Labour Convention
• Safe handling and preparation of meat, poultry, fish, seafood and ready to eat products to ensure the highest standards of food hygiene, food safety and dish presentation at every stage
• Maintaining the correct breakfast, lunch, afternoon tea and dinner buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
• Maintaining the correct Mess Room buffet setup and food replenishment in accordance with the acceptable Public Health Sanitation Programs and EU SHIPSAN procedures
• Assisting the Chef de Partie in meeting the specific dietary needs of guests, officers and crew
• Ensuring effective communication and teamwork between the section, galley team and other departments
• Reporting galley defects in line with company policies and procedures
• Supporting the Chef de Partie to ensure effective complaint resolution in response to guest complaints
• Contributing to the completion of daily, weekly and end of cruise reports and documentation in accordance with company policy and procedures
• Participating in garbage duties to ensure safe disposal and environmental compliance in accordance with company policy and procedures
• Assisting with the daily meal count in accordance with company policy and procedures